Thursday, January 13, 2011

Tortellini en Brodo

It snowed all day Tuesday.  Really our first snow of January.  December seemed to bring snow daily but January, so far,  had spared us.  The snow meant that my book group, The Muses, had to postpone our discussion of Cutting for Stone by Abraham Verghese.   It also meant that I needed to come up with something for dinner.  Mary, over at One Perfect Bite had posted this recipe for tortellini in broth a few days ago.  It sounded so good that I put the ingredients on my grocery list.  Happily, I tackled this deliciously simple dish.

If you've never visited with Mary, please do.  Her blog is appropriately named for sure!!  We enjoyed a number of perfect bites with this dish--perfect on such a blustery evening.

Tortellini en Brodo from the kitchen of One Perfect Bite

1 tbsp olive oil
1/4 cup diced pancetta
1/4 cup finely minced shallots or red onion
1 tbsp minced garlic
1/4 cup dry white wine or dry vermouth
4 cups low-sodium chicken broth
1 (10.5 oz) can condensed beef broth, undiluted
1 cup water
1 (13 oz) bag fresh tortellini
Parmesan cheese

Fill bottom of a large saucepan with the oil.  When hot, add pancetta and saute until lightly browned.  Add shallots and garlic and saute until softened and fragrant, about 2 minutes.  Pour in wine and, scrapping bottom of pan, cook over high heat until nearly evaporated.  Add chicken, beef broth and water and simmer for 20 minutes.

Meanwhile bring 5 quarts of water to a boil.  Add salt and tortellini.  Cook according to package directions.  Drain.  Place 14 to 18 tortellini in bottom of each of 4 shallow soup bowls.  Ladle hot broth over all.  Serve with Parmesan cheese.  Yield:  4 servings.